Classic Spiced Pumpkin Pie (Printable version)

A smooth, spiced pumpkin custard in a flaky crust, ideal for warm, festive moments.

# What You Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Pumpkin Filling

02 - 15 oz canned pumpkin purée (not pumpkin pie filling)
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 1 cup evaporated milk
06 - 1/4 cup heavy cream
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon salt
12 - 1 teaspoon pure vanilla extract

# Step-by-step guide:

01 - Preheat the oven to 425°F (220°C) and position the rack in the lower third.
02 - Roll out the pie crust and fit it into a 9-inch pie dish, trimming and crimping the edges as preferred. Chill in the refrigerator until ready to fill.
03 - In a large mixing bowl, whisk together pumpkin purée, brown sugar, eggs, evaporated milk, heavy cream, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully incorporated.
04 - Pour the pumpkin filling evenly into the chilled pie crust.
05 - Bake the pie at 425°F (220°C) for 15 minutes.
06 - Reduce the oven temperature to 350°F (175°C) and continue baking for 40 minutes or until the center is just set with a slight jiggle.
07 - Remove the pie from the oven and cool completely on a wire rack for at least 2 hours before slicing.
08 - Serve plain or with whipped cream as desired.

# Expert Advice:

01 -
  • The filling bakes up silkier than any restaurant version, with spices that bloom instead of bite
  • That slightly underbaked center is actually perfection, setting into custard as it cools
02 -
  • The center should still jiggle slightly when you remove it from the oven, as residual heat finishes the cooking
  • Overbaking creates cracks and a grainy texture, so trust the jiggle test more than the timer
03 -
  • Room temperature ingredients blend more easily, preventing overmixing which can make the filling tough
  • A dash of allspice or a swap of coconut cream for the heavy cream creates an entirely new flavor profile worth exploring
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